This slow cooker frittata is a great breakfast or brunch. I make my own Italian seasoning, but you can use store-bought. This is a vegetarian frittata, but add sausage, if you like.
Ingredients
- cooking spray
- 1 teaspoon ghee , clarified butter
- 0.5 packages mushrooms , 8 ounce
- 0.25 cups chopped fresh spinach
- 0.25 cups sliced cherry tomatoes
- 2 medium green onions , sliced
- salt and ground black pepper to taste
- 6 large eggs
- 0.5 cups shredded Cheddar cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon freshly grated Parmesan cheese
- 2 teaspoons Italian seasoning
Instructions
-
1
Spray a slow cooker generously with cooking spray.
-
2
Melt ghee in a skillet over medium heat. Add mushrooms, spinach, cherry tomatoes, and green onions. Sauté until soft, about 5 minutes. Season with salt and pepper. Transfer to the slow cooker.
-
3
Whisk eggs, Cheddar cheese, parsley, Parmesan cheese, and Italian seasoning together. Pour egg mixture over vegetables in the slow cooker.
-
4
Cook until set, 1 to 2 hours on High, or 3 to 4 hours on Low.
Nutrition Facts
Per serving
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